Wilted Spinach Salad With Chicken And Mandarin Oranges

• 4 boneless, skinless chicken breast halves, about 6 oz. each, pounded 1/2-inch thick
• Salt and pepper
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 small red onion, sliced
• 1/4 cup red wine vinegar
• 8 cups baby spinach (about 5 oz.)
• 1 11-oz. can mandarin orange sections, drained
• 1/2 cup dry roasted peanuts, chopped

1. Season chicken with salt and pepper. Melt 1 Tbsp. butter with 1 Tbsp. oil in a large skillet over medium-high heat. Add two chicken breast halves; cook until no longer pink in center, about 3 minutes per side. Remove to a plate; cover with foil. Repeat with remaining butter, oil and chicken.
2. Pour out all but 1 Tbsp. fat from skillet. Saute onion for 3 minutes. Add vinegar, raise heat to high and boil until reduced, about 2 minutes. Reduce heat to medium-low; add spinach and mandarin oranges. Saute until spinach has wilted, about 1 minute. Season with salt and pepper.
3. Slice chicken. Divide spinach mixture among 4 plates. Serve with chicken and top with peanuts.

chicken, salt, unsalted butter, vegetable oil, red onion, red wine vinegar, baby spinach, orange sections, peanuts

Taken from www.myrecipes.com/recipe/wilted-spinach-salad-chicken (may not work)